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Shoyu Ramen

Ramen. 🙇




🍜 Tools
  • Cooking Pot (deep enough to boil eggs, to cook the ramen noodles, and to make the soup base)
  • Ladle
  • Tongs / strainer

🍜 Ingredients
  • Soft-boiled eggs
  • Naruto, or Carrots florets
  • Nori flakes, or sheets, julienned
  • Cabbage, julienned or diced (optional
  • Spring onion, whites, crushed
  • Spring onion, greens, minced
  • 1 small Ginger, peeled, crushed
  • Shoyu broth
  • Tare (sauce base)
  • Ramen noodles,or instant noodles

🍜 Steps

***Prep Eggs
Softboil eggs
Soak in Ice water 
Peel
Set aside for plating.

***Prep aromatic oil

  1. In a small pan (or saucepan), heat oil over medium-low heat. 
  2. Add the green onions (save some for garnish) and ginger. 
  3. Saute for 3 to 4 minutes.
  4. Remove from the heat and strain out the ginger and green onions.


***Prep Tare 
In a small container, stir together the soy sauce, sugar, mirin.


***Prep Shoyu broth-
  1. Mix 4 cup of water, 1 chicken bouillon cube (OR the noodles powder) and Hondashi (alternative, sprinkle of furikake).
  2. Put it on gentle heat and get it warm until ready to serve.

***Prep Noodles 
  1. Cook as per package instruction, BUT WITHOUT its noodles powder and oil.
  2. Once cooked, take out from the water, shake off excess water. 
  3. Set aside.

***Assemble
  1. In a noodle bowl, mix tare (1 tbsp), aromatic oil (1 tbsp), and 1/2 of the broth. 
  2. Taste and add more tare if needed.
  3. Add the drained noodles. 
  4. Top with chashu, green onions, soft-boiled eggs, naruto, and dried seaweed.

i ta da ki ma su !
Slurrrrrp away!!!


💡Inspired by Marions Kitchen Soya Egg 
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